MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Sauerampfersuppe (Sorrel Soup)
 Categories: Soup-stews, German, Soups
      Yield: 4 Portionen
 
      1 bn Sorrel
      1 bn Fresh chervil
     50 g  Butter (3 1/2 Tbsp)
      3 tb Flour
      1    Yolk
      4 tb To 5 tb sour cream
  1 1/2 l  Meat broth or water (approx.
           -1 1/2 qts)
 
  A recipe from grandmother's more thrifty times; rarely encountered
  today.
  
  Melt  the  butter,  and whisk in flour.  Add meat broth or  water.
  Add the rinsed and chopped herbs, and briefly bring to a boil. Let
  soup cool a bit, then  thicken  with  egg yolk.  Season with salt,
  pepper, and a pinch of sugar.  Stir in sour cream when serving.
  
  In  some Swabian kitchens, very finely chopped garlic gets scattered
  on top of the soup.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag,  Kempten.    1976. (Translation/Conversion:
  Karin Brewer) Posted by:  Karin Brewer, Cooking Echo, 8/92
 
MMMMM